food & pastry professional – los angeles – Nyc

PASTRY

I’m notorious for my rustic style and devotion to throwback desserts, being imprecise and baking intuitively. I’ve been good at knowing what people want to eat, and having a good palate for balancing sweet and salty. I like to bake as seasonally as possible and use local purveyors for dairy and produce.

The idea is to curate a menu for businesses looking to up the ante in their pastry selection, making things that people already love to eat, but also creating a selection that is entirely unique to the business that’s available all the time.